This P.F. Chang’s Mongolian Beef copycat recipe is made with tender strips of beef that are wok fried, then coated with a sweet and tangy garlic ginger sauce! The fan favorite entree is always delicious, but even better when it’s homemade! Truly a ‘better than restaurant’ quality meal the whole family will love!
Delicious Mongolian Beef that tastes just like PF Changs take out version is easy to make at home!
P.F. Chang’s Mongolian Beef
How To Make PF Changs Mongolian Beef
Prepare the steak for frying. Slice your one pound of flank steak ( flank steak is typically used, however, thin sliced top sirloin also works very well ) against the grain and position your knife to cut at a 45 degree angle. Coat the sliced beef in cornstarch, then set aside and allow it to sit in the cornstarch for about 10 minutes.
Make the P.F. Changs Mongolian Sauce
Start with heating a saucepan with 2 teaspoons of vegetable oil over medium low heat, being careful not to get the oil too hot. Reduce the heat, if needed, to keep the garlic and ginger from browning. *I like to make sure that my ginger and garlic are extra fine. I add the ginger, garlic, soy sauce and water to my NutriBullet cup and give them a quick blitz before adding them to my heated oil in the saucepan.
You can also add the ginger and garlic directly to the heated oil and quickly cook them for about a minute, being careful not to let them brown or burn. Add the soy sauce, water and the light brown sugar and stir to dissolve, then increase the cooking heat to medium.
Allow the sauce to boil for 2 – 3 minutes before removing from heat. The sauce should thicken slightly while standing. Set aside while you cook the beef.
Cook the Mongolian Beef
While the beef is sitting in the cornstarch, heat up your wok or skillet at medium heat and add oil ( about 1 cup of vegetable oil, enough to almost completely cover the beef when added ). Add the beef, shaking off excess corn starch if needed, and cook for approximately 2 minutes or to the point of where the beef is starting to be cooked around the edges with pink in the center. Stir the beef occasionally while cooking to ensure it cooks evenly.
Using a slotted spoon, remove the partially cooked beef to a paper towel lined plate. Pour the excess oil out of your wok or skillet.
Return your wok or skillet to heat and add the meat back in. Continue to cook at medium heat for one minute.
Add the sauce in, stirring it for one minute, then add green onions and cook for one minute more. Serve your finished PF Changs Mongolian Beef over steamed rice. Garnish with more green onions and some sesame seeds, if desired.
This dish is awesome on its own, but even better when served with my Hibachi Noodles or Easy Fried Rice!
P.F. Chang's Mongolian Beef Copycat Recipe
Ingredients
- 1 lb beef (flank steak or thin cut sirloin)
- 1/4 cup cornstarch
- 1 cup vegetable oil
- 2 tsp vegetable oil
- 1 Tbsp garlic (minced or chopped)
- 1/2 tsp ginger (fresh, minced)
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar (dark brown sugar is recommended, but light brown sugar also works)
- 2 green onions (chopped or sliced on the diagonal in 1 inch lengths)
- sesame seeds (optional garnish)
Instructions
- Slice your 1/4 inch thick beef against the grain into bite size strips, angling your knife at 45 degrees while slicing for wider cuts. Place meat in cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.
- Heat 2 tsp of the vegetable oil in a saucepan over medium low heat (don't let the oil get too hot). Add the ginger and garlic for a quick 30 second cook (without letting them get browned or burnt) and then add soy sauce, water, and brown sugar. Stir to dissolve the brown sugar. Increase the heat to medium and bring the sauce to a boil. Boil for 2-3 minutes (sauce should thicken slightly) and remove from heat.
- While the meat is sitting in the cornstarch, heat up your wok or skillet (skillet will work as long as you add enough oil to cover the meat sufficiently) at a medium heat. Add oil to heat it up, making sure that it is hot, but that it doesn't start smoking.
- Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to paper towels. Drain out oil from wok (or skillet) and return the wok to the heat.
- Add the meat back to the wok and cook for one minute (still on medium heat). Add the sauce and cook, stirring frequently, for an additional minute. Then add the sliced green onions and cook for one final minute.
- Remove from heat when done and serve immediately.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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